Restaurant Economy Research Articles

Ecologization of restaurant business

The purpose. In the article theoretical approaches to the concept of "ecologization" are analyzed. Terminological justification for the new definition of "ecologization of restaurants" are provided. The role term "ecologization" in the system of definitions, directions and concepts of environmental orientation are characterized. The levels and elements of ecologization in the restaurant industry enterprises have been determined. The purpose of the article is to study the theoretical features of the development of ecologization and practical examples of its implementation in the activities of restaurants. The article is devoted to the analysis of the concept of ecologization in its applied implementation in the field of restaurant business as an innovative tool for ensuring competitiveness and special condition in industry of hospitality. Methodology of research. The tasks of the article are solved with the helping of the following general scientific and special methods of research: analysis and synthesis, systematization and generalization, dialectical approach. Findings. On the basis of research of domestic and foreign scientific sources, which is devoted the issues of ecological direction, the author’s interpretation the concept of "ecologization of the enterprises of restaurant sphere" is offered. The levels of realization (internal and external) are defined and examples of practical application and realization of ecologization of restaurant economy are given. The proposed measures, according to the authors, are strategic directions and innovative solutions in the implementation of the concept of ecologization the activity of the restaurant industry, which is a source of ensuring additional profit and increasing the level of customer’s loyalty. Practical value. The provisions proposed in the article are the practical recommendations for restaurateurs to implement the innovative concept of ecologization activities, it can helps them to get competitive benefits. Keywords: ecologization, restaurant management, eco-design, biophilia, recycling of the resources, environmental responsibility. REFERENCES 1. Pityk, O. V. & Tabenska, O. I. (2017). Upravlinnia zakladamy restorannoho hospodarstva, oriientovanymy na ekolohichnyi napriamok [Management of restaurant business targeted on the ecological direction]. Bulletin of the Khmelnytskoho natsionalnoho universytetu – Newsletter of the Khmelnitsky National University, 6. T 1, 155–158 [in Ukrainian]. 2. Shevchenko, R. Yu. (2014). Ekolohichna bezpeka sporud turystychnoho obsluhovuvannia (na prykladi ob’iektiv hotelno-restorannoho hospodarstva) [Ecological safety of tourist services facilities (on the example of hotel and restaurant facilities)]. Ekolohichna bezpeka – Ecological safety, 1. 20–24. Retrived from: http://nbuv.gov.ua/UJRN/ekbez_2014_1_5 (accessed 10 November 2019) [in Ukrainian]. 3. Myronenko, V. P., Dudka, S.-R. O. (2011). Ekolohichnist u formuvanni predmetnoprostorovoho seredovyshcha restorannykh kompleksiv [Ecologicaly in formation of object-spatial environment of restaurant complexes]. Bulletin of the Kharkivskoi derzhavnoi akademii dyzainu i mystetstv. Mystetstvoznavstvo. Arkhytektura – Bulletin of Kharkiv State Academy of Design and Arts. Art Studies. Architecture. 8, 25–28. Retrived from: http://nbuv.gov.ua/UJRN/had_2011_8_9 (accessed 25 November 2019) [in Ukrainian]. 4. What is Biophilia? By Brian Murch. Updated November 17, 2019. Retrived from: https://www.hotelexecutive.com/feature_focus/6330/what-is-biophilia (accessed 25 November 2019) [in English]. 5. Biophilia and Guest Psychographics. By Mary Alice Palmer. Updated November 10, 2019. Retrived from: https://www.hotelexecutive.com/feature_ focus/6383/biophilia-and-guestpsychographics (accessed 10 November 2019) [in English]. 6. Best Eco-Friendly Practices for Organic Restaurants. By Jennifer Chait. Updated November 20, 2019. Retrived from: https://www.thebalancesmb.com/ best-eco-friendly-practicesfor-organic-restaurants-2538358 (accessed 25 November 2019) [in English]. 7. Dubovyi, V. I., Dubovyi, O. V. (2016). Ekolohichna kultura [Ecological culture]. Kherson : Hrin D. S. [in Ukrainian]. 8. Artemenko, O. O. (2018). Ekolohichnyi menedzhment, yak osnovna skladova rozv’iazannia ekolohichnykh problem na vyrobnytstvi [Ecological management as the main component of solving environmental problems on production]. Visnyk Kharkivskoho natsionalnoho tekhnichnoho universytetu silskoho hospodarstva imeni Petra Vasylenka – Bulletin of the Kharkiv National Technical University of Agriculture named after Peter Vasylenko. 193, 102–109. Retrived from: http://nbuv.gov.ua/UJRN/Vkhdtusg_2018_193_13 (accessed 10 November 2019) [in Ukrainian]. 9. Zakon Ukrainy «Pro okhoronu navkolyshnoho pryrodnoho seredovyshcha»: pryiniatyi 25 cher. 1991 roku № 1264-XII [Law of Ukraine «About environmental protection» from June, 25, 1991, № 1264-XII] Retrived from: https://zakon.rada.gov.ua/laws/show/ru/1264-12/ed20121118/find?text=%C5% EA%EE%EB%EE%E3%B3%F7%ED%E0+%E1%E5%E7%EF%E5%EA%E0 (accessed 08 October 2019) [in Ukrainian]. 10. Ekolohichna vidpovidalnist: dosvid YeS ta mozhlyvosti dlia Ukrainy [Environmental responsibility: EU experience and opportunities for Ukraine]. Retrived from: http://www.rac.org.ua/uploads/content/447/files/webenviron mental-liabilityua2018.pdf (accessed 08 October 2019) [in Ukrainian]. 11. Zakon Ukrainy « Pro vidkhody»: pryiniatyi 05 mar. 1998. № 187/98-VR [Law of Ukraine «About waste» from March, 05, 1998, № 187/98-VR]. Retrived from: https://zakon.rada.gov.ua/laws/show/187/98-%D0%B2%D1%80 (accessed 08 October 2019) [in Ukrainian]. 12. Krasnomovets, V. A. (2017). Osnovy zabezpechennia staloho rozvytku turyzmu v rehioni [Fundamentals of providing sustainable tourism development in the region]. Visnyk Cherkaskoho natsionalnoho universytetu. Seriia ekonomichni nauky – Bulletin of the Cherkasy National University. Series of Economic Sciences. 2, 56–63. Published: 2020-07-17

ЗАСОБИ ФОРМУВАННЯ ІНТЕЛЕКТУАЛЬНО-КАДРОВОГО ЗАБЕЗПЕЧЕННЯ ІННОВАЦІЙНИХ КЛІЄНТООРІЄНТОВАНИХ ПІДПРИЄМСТВ РЕСТОРАННОГО ГОСПОДАРСТВА

The purpose of the study was to substantiate the means of forming intellectual and personnel support of innovative customer-oriented restaurant enterprises. The urgency of this task has increased at the present stage of development of economic relations and competition, especially in the restaurant business sector, as the orientation of all business processes of enterprises to generate income and profit to meet the needs of customers; such direction as designing, modeling and development of inquiries of the consumer develops; the competitiveness of the restaurant business is increasingly determined by customer orientation. In the course of the research scientific methods of strategic management (for formation of bases of structuring of the purposes of improvement of intellectual and personnel maintenance of innovative client-oriented enterprises of restaurant economy) and system approach (at substantiation of priorities and tools of improvement of intellectual and personnel support of innovative client-oriented enterprises of restaurant business) are applied. The relevance and means of formation of intellectual and personnel support of innovative client-oriented enterprises of restaurant economy are substantiated. Further scientific research in this direction concerns the substantiation of economic and mathematical models in the field of customer management. The practical significance of the results of the study is to increase the customer base of loyal consumers and strengthen the competitiveness of the restaurant business, which also has a significant social effect in meeting the needs of consumers in restaurant services.

PROBATION OF THE IMPROVED VACUUM-EVAPORATIVE APPARATUS FOR PRODUCING CONCENTRATED FRUIT-BERRY SEMI-PRODUCTS

The aim of the research is to probate the improved vacuum-evaporative apparatus with a changed heating system and increased heat exchanging surface, designed for producing high-quality concentrated blended fruit-berry compositions. Such constructive solution allows to realize an even stabilizing temperature effect, achieved at the expanse of eliminating a steam heating tunic by using a mixer of the apparatus itself. This approach provides simplification of exploitation conditions of such apparatuses, increases the heat exchanging surface that results in decreasing the thermal processing duration at concentrating natural raw materials with a possibility to create original blended compositions of the high readiness degree on its base. For providing production of concentrated semi-products, it is offered to blend fruit-berry raw materials in integral compositions of the high readiness degree. Food semi-products, obtained by this way, differ by original organoleptic properties and increased structural-mechanical indices that give a possibility of their wide use in different branches of food industry and restaurant economy. There is used a method of determining changes of the obtained structure of blended fruit-berry paste with different ratios of components, using the differential function for distribution of pores by radius that provides determination of an influence of each raw material on the obtained dispersion. It is established, that a composition, based on apple, cranberry and blackberry demonstrates a dispersion decrease at introducing cranberry within 25–35 % and its growth at a concentration increase up to 45 % ( = 1.8 nm). At the apparatus probation there is established the evenness provision of a heat flow from a flexible film resistant electric heater of the radiating type, used for heating. Thus, at the given temperature on the heater surface as 146 °С, a difference of temperature values in control points is within error. The result of the gustatory examination proved an advantage of the obtained blended fruit-berry concentrated semi-product, characterized by the homogenous structure with a peasant color and original taste qualities. The offered innovative construction-technological idea allows to produce high-quality concentrated products at using the improved equipment with the even stabilizing temperature effect, decreased metal consumption and increased exploitation indices

INVESTIGATION OF INFLUENCE OF TECHNOLOGICAL FACTORS ON CONSUMPTION PROPERTIES FORMATION IN MILK-CHERRY SMOOTHIE

The aim of our work is to study the structure of the food system of milk-cherry smoothie with given high consumption indices (increased content of macronutrients and easily-assimilated protein); it allows to widen the assortment of healthy beverages at enterprises of restaurant economy. The effectiveness of functioning of restaurant economy enterprises is, in the first turn, determined by the extent, to which their strategic actions correspond to long-term market requirements. A market condition in the field of restaurant economy is a driver for developing innovative products and technologies for getting culinary products. At developing aerated products, the main factor of getting a high-quality one is technological regimes for getting an aerated structure. An influence of temperature and shaking time on the foam-forming ability of a food system and smoothie form stability, including milk whey, cherry juice, apple pectin and collagen hydrolysate, was studied. It has been established, that most foam-formation (62 %) is attained at shaking smoothie under the following conditions: temperature – 10 °С, shaking time – 90 seconds. The maximal number of air bubbles in smoothie has the diameter d=(0,32±0,01) mm. High multiplicity indices of the smoothie foam structure (250 %) characterize the high product stability index. The obtained data as to the development of the technological process of getting the aerated smoothie structure give a possibility to recommend the developed technology for producing smoothie at restaurant economy enterprises.

The problem of development of restaurant business in the context of world trends (on the example of the city of Mariupol).

The article describes the current problems and barriers to the development of the restaurant business in Ukraine. Prospects of development of the domestic market of restaurant services are shown. The world tendencies of development of restaurant business typical for Ukraine are presented. Global trends are determined on the basis of an analysis of the specialization of well-known restaurants in Europe and Japan. The development of gourmet tourism as a world trend is exemplified by the examples of the city of Mariupol. The tendency of development of national cuisine as a component of hospitality in the service sphere is considered. The basis of modern development of national cuisine is the introduction of the author's hospitality technologies. The author bases the author's hospitality technologies on the world principles of gastronomic culture. The features of national gastronomic culture of restaurant facilities have been analyzed. The given analysis was conducted on the basis of rating of establishments of restaurant economy of Ukraine. The characteristic principles of the domestic gastronomic culture of the restaurants are distinguished. These include the following principles: the principle of using local products, the principle of the availability of the author's cuisine, the principle of creative approach to cooking, the principle of having a seasonal menu, the principle of product quality on the "freshest" indicator, the principle of affordability in price policy; principle of application of high technologies in cooking. Features of Greek cuisine of restaurants are presented. The principles of Greek hospitality are systematized based on the analysis of its gastronomic culture. The principles of Greek gastronomic culture are defined: the principle of simplicity of cooking, the principle of quality of products according to the "freshest", the principle of using local products, the principle of achieving the diversity of flavors of national products, the principle of obligation of spices, the principle of meal time, the principle of family. The study found that the city of Mariupol is the spiritual, cultural center of the Azov Greeks. Features of the national cuisine of the Azov Greeks are presented in the restaurants of the city of Mariupol. There are differences between the Greek gastronomic culture and the gastronomic culture of the Azov Greeks. The stated conditionality of these differences is the historical, cultural and climatic features of the development of Greek national cuisine in the restaurants of the city of Mariupol.

Indicative assessment of progressive economic development of manufacturers of hotel and restaurant enterprises under influence of capital

The article is devoted to the development of indicators of progressive economic development of factors of production and coefficients of sustainable economic development of the hotel and restaurant business based on the reserve growth of resource potential. The calculation of progressive development indicators is based on determining the extent of the impact of costs by directions (types) of capital investments on improving the efficiency of production and commercial activity, and serves as a tool for managing the progressive growth and sustainable economic development of enterprises of the hotel and restaurant sphere. The paired regression models of the dependence of factors of production (consumption of production resources) and the level of investment and innovation costs of enterprises of the hotel and restaurant industry have been presented in the article, by which the laws of quantitative interaction of the resultant and influencing economic indicators of the estimated processes are explained in mathematical form, and on the basis of them the indicators of the progressive factors of the production are calculated. The impact of capital expenditures on improving the material and technical and technological base of the entity. It has been found that indicators of progressive development (???? 01 2 3 ) determine the degree of impact of a particular type of capital expenditure (Ij) on the development of factors (Ki) and characterize the rate of dynamic growth of efficiency and reduction of the expense of operating activity of the enterprises of the hotel and restaurant type at the expense of carrying out investment-innovation activity. The obtained indicators of progressive and reserve dynamic economic development factors determine the coefficients of sustainable economic development of the enterprise, based on the regularities of dynamic changes of the studied processes and take into account the projected directions and rates of economic efficiency of production and commercial activity of enterprises of the hotel and restaurant economy under the influence of reserve potential. The obtained results make it possible to predict and plan the volume of investments in the areas of investment-innovation activity, as well as the level of growth of efficiency of activity on its basis, which, in turn, allows for further formation of the economic growth strategy and model of management of sustainable economic development of the enterprise.

Foreign experience to improve the competitiveness of regions in accordance with the development of the travel and hotel restaurant industry

The foreign experience of increasing the competitiveness of regions through the development of tourism and hotel and restaurant industry has been analyzed in this article. It has been determined that certain competitive advantages inherent to each region become important, which, if successfully used and effective combination, can ensure the priority of its development in a competitive environment. In this context, tourism and hotel and restaurant industries, which are among the most profitable sectors of the world economy, are becoming increasingly important for the development of the economy and the social sphere of the region. It has been outlined that taking into account certain competitive advantages that are inherent to each region, their successful use and effective combination are important, which allows to ensure the priority of regional development in a competitive environment. Accordingly, the tourist and hotel-restaurant industry are among the most lucrative sectors of the world economy and are becoming more and more important for the development of the economy and the social sphere of the region. It was determined that it is precisely because of the active and successful advancement of these sectors in the market that it is possible to increase the competitiveness of the regions of the country, to increase their socio-economic development. It is stated that it is precisely because of the active and successful advancement of these industries in the market that it is possible to increase the competitiveness of the regions of the state, to increase their socio-economic development. Thus, the purpose of the scientific floor is to deepen the theoretical foundations for the development of the competitiveness of the regions at the present stage and to develop recommendations on the enhancement of the role of the hotel and restaurant economy in its enhancement. In the article, the author paid attention to the analysis and development of the directions of hotel industry development in the regions of Ukraine through the development of tourism and hotel and restaurant industry. Deeper and more precise theoretical positions regarding the development of the competitiveness of the region. Recommendations for strengthening the role of the hotel and restaurant industry are systematized.

Perspectives of development healthy food institutions in the restaurant services market in Kharkiv

The article highlights the analysis of the development of a healthy nutrition system in the restaurants of the Kharkiv restaurant industry. The object is a restaurant economy, as a complex system. The subject is the organization of a healthy food restaurant. The purpose of this article is to deepen theoretical knowledge about the organization of restaurant economy in Ukraine and to identify the prospects for the development of healthy eating institutions in the market of restaurant services in the city of Kharkiv. To achieve the goal in the article, the following tasks were addressed and solved: to highlight the main theoretical concepts and normative and legal provisions of the restaurant industry; to consider overweight problems inUkraine; to analyze the European market of healthy food establishments; to study the Ukrainian market of healthy food companies; characterize the current state and prospects of the "Eathealthy" system in therestaurantindustry; to find out the format of establishments in which healthy eating can be introduced. Methods of research used during the writing of this article - analytical, comparative, research. Through the solution of the tasks, the following results were obtained: studies confirm the presence of such an incomplete segment in the restaurant market as a healthy diet. To date, there are practically no institutions in Ukraine that can offer such a menu. But the following conclusions are made that the menu "Healthy eating" can be implemented in institutions of any format. The most common is the fast food format. There-orientation of fast-food restaurants for healthy eating in Ukraine is in appropriate, since such institutions are aimed at consumers with lo win comes, and for the use of environmentally friendly raw materials and materials whose cost is high on the market, it will lose most of the customers.

TRENDS IN THE DEVELOPMENT OF HOTEL AND RESTAURANT ECONOMY IN THE CONDITIONS OF FORMATION OF A SOCIALLY ORIENTED NATIONAL ECONOMY

TRENDS IN THE DEVELOPMENT OF HOTEL AND RESTAURANT ECONOMY IN THE CONDITIONS OF FORMATION OF A SOCIALLY ORIENTED NATIONAL ECONOMY

Ukrainian tourist and hotel-restaurant business in the international process of sustainable development

The Ukrainian tourist, hotel and restaurant industries have been considered with regard to the processes of achieving 17 Sustainable Development Goals (SDG). The best practices of the World Tourism Organization were analyzed in that regard. The relevance of the problem of the factor of Ukrainians in the global process of achieving the SDG has been determined. The analysis of recent scientific researches on the organization of the tourism industry and hotel and restaurant economy and its development has been carried out. It has been established that the problems of achievement of the SDG, the current state of the national economy in general, tourism and hotel and restaurant industry in particular, need an additional impetus for development. As a task, the wording of the conceptual provisions for the development of the hospitality industry as an integral part of the implementation of the Ukraine-2020 Sustainable Development Strategy is defined. It has been established that the ideal instrument for the further influence of the state on rather complicated geopolitical and macroeconomic processes of achievement of the SDG should be the high-tech and related industries of the national economy characterized by international values. The Ukrainian tourism industry and the hotel and restaurant sector are very well suited for the role of the locomotive of the national process of achieving the SDG. At the same time, we note that the tourist industry around the world is quite clearly perceived as a perfect instrument for the achievement of the SDG. But the hotel and restaurant business as part of the hospitality industry should also be considered in terms of compliance with the proposed World Tourism Organization indicators of the achievement of the SDG. Therefore, the priority of the strategy of public administration should be the support of the domestic hospitality industry. This should be done through the creation of a favorable investment climate, ensuring protection of property rights conditions, incentives through tax policy and so on. These issues are very promising for further research.

DEVELOPMENT OF TECHNOLOGY OF SEMI-FINISHED DESSERT PRODUCTS BASED ON DAIRY AND FRUIT-BERRY RAW MATERIALS USING THE PRINCIPLES OF COLLOID STABILIZATION OF MILK

There was realized the analysis of priority directions in the production technology of combined products, based on milk and fruit-berry raw materials. It was determined, that the common use of these components is rather limited from the point of view of providing colloid stability of the system without its stratification that is conditioned by the low рН values and influence of high temperatures at pasteurization of products. There was offered the method of milk stabilization at low рН values by decreasing the ionic calcium content to 40 % of its initial content. It was proved, that the process of milk decalcification by using sodium alginate allows to increase its acid tolerance and thermal tolerance that becomes a precondition for creating dessert semi-products, based on milk and fruit-berry raw materials. Using methods of the system analysis, there was elaborated the model of the technological system of dessert semi-products, which presents a final product as an integral technological system A, detailed to subsystems D1,…Dn, В, С, according to the developed technological process. There was established an interconnection between separate subsystems and its elements, studied ways of its functioning at macro- (interaction with the external environment) and micro-levels (study of internal characteristics). There was realized the organoleptic evaluation of the quality of products by the descriptive (qualitative) method and by the method of profile analysis (quantitative one). At that the notion of each organoleptic parameter (consistence, taste, smell and so on) is presented as a totality of components (descriptors), evaluated in the determined order by quality and intensity. The characteristic of organoleptic parameters by scales of intensity of separate signs is presented as profile diagrams. There were determined ways of using semi-products in the composition of dessert products. There was developed the principal technological scheme of their production. There was proved the effectiveness of introducing new products in institutions of restaurant economy and food industry.

ГОТЕЛЬНО-РЕСТОРАННЕ ГОСПОДАРСТВО ЯК СКЛАДОВА ТУРИСТИЧНОЇ ГАЛУЗІ, ЙОГО РОЗВИТОК ТА СУЧАСНІ ТЕНДЕНЦІЇ

Introduction . Hotel-restaurant economy is one of the main factors and an important component of tourist infrastructure. This is due to the fact that no tourist trip is possible without hotel service and food. It is an integral part of not only a tourist product but also everyday life. The hotel and restaurant industry is rapidly developing and has the opportunity to become one of the most important sectors of tourism activity . Purpose . The purpose of the article is to study the trends of the enterprises of hotel and restaurant industry and tourist establishments. Methods. Method of theoretical analysis, monographic method, method of generalization, abstract-logical method are used. Results. Contemporary trends in the restaurant and tourism business, development of integration forms of organization of activity of enterprises of hotel and restaurant economy in Ukraine on the network basis of well-known western corporations are considered. Article determined the marketing determinants of hotel and restaurant networks development and the system of management of enterprises of hotel and restaurant business. The efficiency of the process of organization and management of enterprises on the basis of software and hardware is substantiated. Originality. The tendencies of development of tourist establishments and enterprises of hotel and restaurant economy are explored. Modern trends in restaurant and tourist business are presented. The development of integration forms of organization of activity of enterprises of hotel and restaurant economy in Ukraine on the basis of networking of well-known western corporations is considered. The efficiency of the process of organization and management of enterprises on the basis of modern information technology, using a set of methods and means of realization of operations of collection, transmission, accumulation and processing of information on the basis of hardware and software support is substantiated. Conclusion . Creation of a highly effective hotel and restaurant economy plays an important role as one of the priority directions of the structural reorganization of the tourism industry and the economy of the state. In order to promote the adequacy of managerial decisions in relation to the development and implementation of the company’s restaurant and hotel industry strategy, as well as increase the awareness of employees, it is necessary to know the tendencies of the development of enterprises of the hotel and restaurant industry in general, to understand the processes taking place in the industry today. Taking into account international trends is an important step towards a highly developed competitive hotel and restaurant business as a component of the tourism industry in Ukraine.

ANALYSIS OF DEMAND FOR PRODUCTS AND SERVICES OF RESTAURANTS IN THE RESORT AREA OF THE KHERSON REGION

Urgency of the research. In recent year headily internal tourism collects turns and a requirement is sharply tested in development of industry of hospitality. One of its important components is the restaurant economy, which affects the growth of the socio-economic level of the country. In connection with this, there is a need to study the demand for products and services of restaurants. Target setting. Quality of restaurant services abandons the most proof emotional impression in memory of tourist. Therefore the analysis of demand on products and services of establishments of restaurant economy must help to de fine basic problems and educe ways for upgrading. Actual scientific researches and issues analysis. The results of the study of various aspects of the development of the restaurant industry are described in the works N. V. Smirnova, N. O. Pyatnitskaya, I. V. Scavronskaya, O. D. Timchenko, Т. І. Tkachenko, G. V. Chernov, E. Gheribi, E. Kwiatkowska, G. Levytska, etc. Uninvestigated parts of general matters defining. Without regard to considerable scientific works from this range of problems, her separate aspects, in particular the modern state, demand on services and progress of restaurant economy of Ukraine trends constantly change and need a further scientific study. The research objective. The aim of the article is research of demand on services of establishments of restaurant economy, that placing in there sort zone of the Kherson area. The statement of basic materials. With the aim of determination of actual development of restaurant business on Kherson by us a study of demand was undertaken on services of establishments of restaurant economy. Factors that influence on a decrease in demand and basic problems of enterprises of feed and possible ways of their removal are certain. Conclusions. A market of sanatorium-resort services of Kherson is potentially attractive, but there are considerable defects that need correction.

Development of the Comlex of Marketing-mix 11P Concept on Enterprises of Hotel and Restaurant Industry

The article deals with the formation of the approach to the development of the concept of marketing mix-11P in the hotel and restaurant business enterprises in order to introduce innovative tools in managing the development of enterprises in modern realities. The elements of the marketing-mix concept 4P, 7P, and 9P are considered. The elements of the marketing-mix concept are analyzed, and two other components are proposed which, in the current dynamic conditions, play a big role, namely: P10 – opportunity and P11 – position (market position). The author formed the essential characteristic of the concept of «possibility». It is determined that this opportunity is one of the driving directions for the formation of strategic plans for innovative management of the development of enterprises in the hotel and restaurant industry. In order to assess the position of enterprises of the hotel and restaurant industry in the market, to identify their advantages, opportunities and disadvantages compared with competitors, a method for conducting a comparative assessment of enterprises of the hotel and restaurant industry and major competitors is proposed. For partners, investors, as well as entrepreneurs who would like to invest in the development of the hotel and restaurant business, it is important to know the reliability of its activities in terms of obtaining guaranteed income. Therefore, the assessment of the position of the company on the market will enable the enterprises of the hotel and restaurant industry to innovate and have a tendency to develop. The model of formation of elements of the marketing-mix concept 11Р, which will allow the management of enterprises of hotel and restaurant economy to form tactical and strategic directions of innovative management of enterprise development that will provide an opportunity to satisfy the demand of consumers, expand the markets, to enter new competitive markets, to get additional income.

ТЕНДЕНЦІЇ ІННОВАЦІЙНОГО УПРАВЛІННЯ РЕСТОРАННИМ ГОСПОДАРСТВОМ

The article highlights the features of innovative technologies of restaurant management. An analysis of the number of restaurants in Ukraine for 2015-2019. The structure of restaurant establishments of Ukraine is given: the share of cafes during the analyzed period decreased by 0.39%, and in 2019 amounted to 37.61%; about a quarter of all establishments are "restaurants", their share increased in five years by 2.26%, and in 2019 amounted to 27.65%; the share of canteens and food delivery establishments decreased by 2.72% over the same period and amounted to 15.12% in 2019; there is an increase in the share of establishments such as "bar" in the overall structure of restaurants, their share increased by 0.85% and is 19.62%. Emphasis is placed on the fact that, wanting to survive in the competition, all types of restaurants are not only looking for new market segments, but also widely use modern innovative technologies and trends in management. The basic principles of innovative management of restaurant economy are allocated: preventive measures; resource optimization; the principle of integration; digital traceability (transparency); responsibility. Promising innovative technologies used in the management of the restaurant business - smart energy; waste management; smart music systems; branded restaurant application; radio frequency identification; QR codes; division of the check in the form of a mobile application; use of robots to automate the main work processes directly when interacting with guests in the restaurant; interactive bar; online ordering. Positive changes in the activities of restaurants from the introduction of innovative management technologies have been formed.

The development trends of the restaurant industry of Ukraine in the conditions of globalization

The article considers modern tendencies, problems and development of restaurant economy of Ukraine in conditions of globalization. The problems and prospects of the Ukrainian food industry development at the present stage have been analyzed. The restaurant business as a component of tourism have been considered. The structure and dynamics of the development of the food industry in Ukraine have been considered. The restaurant chains as a promising form of the restaurant industry organization in Ukraine have been revealed. The main methods of the study were the systematic analysis aimed to identify the main trends in the restaurant industry, and the statistical analysis aimed to study the dynamics of the development changes in the restaurant business of Ukraine. The subject of research of the article is analysis of the current state and trends of the restaurant business in Ukraine in the context of globalization processes. The goal of this study is to identify the features of the restaurant business of Ukraine in the conditions of globalization. The main methods of the study were system analysis - to identify the main trends of the restaurant industry, statistical analysis to study the dynamics of changes in the development of restaurant economy in Ukraine. The following results were obtained: the restaurant business, as the main part of the hospitality industry, consists of powerful enterprises that produce a wide range of food products and small private enterprises: restaurants, cafes, bars. Conclusions:еvery year, new forms and types of catering, from fast food to high-quality restaurants are appears in Ukraine. But the issue of the restaurant industry development, its rates, and the dynamics of growth, demand from consumers in the context of their preferences remains relevant.

Ukrainian restaurant business in formation of food safety under eurointegration conditions

The scientific view at the restaurant industry which affects on the level of the Ukrainian population food supplying is presented in the research paper. The role of the out of the house meals in improving of the food safety system of Ukraine is shown. Priority economic and organizational tendencies of restaurant business development in Ukraine as the mean of counteraction to the expansion of European brands, producers and suppliers of raw materials were identified. Prospective analysis of state measures which are aimed at activating the formation of Euro-oriented business environment was carried out. It is proved that the gradual bringing of the management principles to European norms already has positive impact on the business climate and creates the necessary conditions for increasing the level of sectoral competitiveness of the national restaurant business enterprises; increasing of investments in this economy sector, in particular, connected with the use of European resources; promotes the intensification of demand for products and services of restaurant enterprises.
 It is shown that the developed restaurant economy is profitable sector of the country's economy, which, apart from servicing different contingents of consumers and providing them with food services, positions the country profitably on the international market. As the European restaurant business is the most stable in the world, it makes its actual example for national restaurateurs’ imitation. Priority market segments of the out-of-home market for the further development of restaurant business enterprises: medium, medium plus and lower segments with quality improving are identified and it meets the expectations of restaurant audiences where competition intensifying is expected.
 The complex of progressive competitive forms, formats and popular trends of restaurant business was proposed, the schemes of their adaptation and optimization to the national realities which are aimed at preserving national color and authentic traditions were substantiated for solving of Ukrainian restaurant business applied problems in order to European level achieving.

INVESTIGATION OF THE INFLUENCE OF THE TEMPERATURE LEVEL ON THE BILATERAL MEAT FRYING PROCESS

The elaboration and introduction of the new high-energetic and resource effective equipment in the activity of food industrial enterprises, including restaurant economy is an urgent scientific problem. The most important role at that is played by the unit energetic consumption of energetic processes, which decrease allows to receive an economic effect. The rise of the energetic effectiveness of technological processes of fried meat products manufacturing is possible at the expanse of combining traditional and non-traditional (physical and electrophysical) processing methods. The use of combined thermal processing methods allows to raise the effectiveness of heat conduction from heating environments to a product. The aim of the research was the determination of the frying surfaces temperature at the bilateral heat supply for a value of the mean integral temperature pressure and frying process duration, ready product output and unit energy consumption. The change of the initial temperature level of the frying process has an essential influence on the mean integral temperature pressure between a frying surface and product surface layer. The temperature decrease of frying surfaces from 423 К to 393 К leads to the decrease of the mean integral temperature pressure between a frying surface temperature and product surface one by 4 К by the nonlinear law, and allows to raise the coefficient of heat conduction through steam layers. It was proved, that the bilateral frying of natural products of meat at the surfaces temperature 393 К allows to decrease the process duration by 6 s, to raise the ready product output by 3,3% and to decrease the unit electric energy consumption by 0,023 kW·hour/kg comparing with the bilateral frying at the surfaces temperature 423 К.

СЕРВІС ЯК ЗАПОРУКА ЕФЕКТИВНОЇ ДІЯЛЬНОСТІ ПІДПРИЄМСТВ РЕСТОРАННОГО ГОСПОДАРСТВА

The article is devoted to the topical issue of increasing the efficiency of restaurant enterprises through service and improving service. The article reveals the theoretical aspects of the concept of hospitality and service. Features of services in the sphere of restaurant business and their distinctive characteristics have been unraveled. It has been revealed that the service component of the product of restaurant business has such features as: high level of uncertainty of the result at the time of purchase; production, provision and consumption of services occurs simultaneously; the service cannot be saved; its intangible component is inseparable from the consumer. The article examines the specifics of the service in the restaurant business, where special attention is paid to the justification of its place in the system of modern tools of market management and marketing of the restaurant industry. It is determined that one of the newest marketing tools used in restaurants is the process. In the restaurant business, the process includes management style, division of responsibilities, service, cooking technology, food presentation and more. The content of the service components has further been formed and disclosed. It is proved that to improve the level of service it is necessary to focus on working with staff in the following areas: the level of professional and communicative competence, personal growth and motivation, internal collective climate. The influence of these components of the service on the activity of restaurant enterprises has been substantiated. The practical aspects of application of separate innovative directions of activity of establishments of restaurant economy were also defined. In particular, the expediency of introduction of such products as a rule "SEC ryle", "Open Table" and innovative tendencies of "open" kitchen, "visibility" and proximity of restaurant to the client, "hidden guest" etc. is proved.

THE STUDY OF INFLUENCE OF THE PROCESS OF MECHANICAL ADDITIONAL CLEANING ON THE SURFACE ONION LAYER AT COMBINED PROCESS OF CLEANING

The one of the ways of solving question of high-quality cleaning of vegetables is the use of combined methods of cleaning, their study and creation of equipment. The improvement of process for its realization and equipment support at trade enterprises, restaurant economy and mini-factories is a topical task. The expedience of elaboration and introduction of combined processes and equipment for their realization at institutions of the restaurant economy and vegetable-processing enterprises give a possibility to exclude the additional equipment for calibration, sorting, washing, additional cleaning. It, in its turn, will provide the safety at production, favoring the more rational use of resources. The one of most prospective directions of intensification of process of cleaning of the vegetable raw material is an elaboration of combined methods and new specialized apparatuses, which work principle is based on combination of the processes of cleaning of product. The experimental setting was elaborated with correspondent methodology that allows carry out the study of process of cleaning of onion with possible determination of influence of all its parameters on the percent of the raw material losses and effectiveness of product cleaning. It is provided due to the presence of work drum in experimental setting that rotates around its axis. The rotation frequency can be changed within the necessary diapason. The work drum has on its surface the special orifices for cutting off the inedible part of onion. The experimental setting also includes tensometric module that allows determine the effort of separation of peel from onion. The use of apparatus for cleaning of onion will give a possibility to intensify process, to improve the quality of cleaning, to decrease the percent of raw material losses.